Ari Nellikai Urugai/Instant Gooseberry Pickle

Ari Nellikai are the small sized gooseberries, which is quite easily available in India. Though i get the big gooseberries in Indian groceriesin Paris, i had an immense chance to give a try to this pickle during my last trip to India. This gooseberry pickle is one of my maternal grandma's signature dish. She makes this pickle quite often whenever this gooseberries shows their head in market or else in her own backyard garden. One of the quickest pickle you can dish out with less efforts, yes no sun drying, no sauteing for hours. With usual ingredients and simple cooking process, your pickle is ready to relish with curd rice or else simply to serve along with rice.

As i told earlier, i'll be sharing interesting family recipes this week as am running blogging marathon with 'Family Recipes' as theme. After a healthy lipsmacking herbal gravy, my today's post is a simple but yet a delicious pickle with tiny gooseberries. Needless to say how healthy gooseberries are, if you had a chance to get them in your place, dont forget to give a try this authentic pickle which will definitely tickle your tastebuds for the sure. Also not to forget that this pickle is my grandma's recipe indeed this pickle is very much close to my heart. If you dont get this tiny gooseberries, you can still give a try with the big ones. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60.

2cups Ari nellikai/tiny gooseberries
1/2tsp Mustard seeds
1tbsp Red chilly powder
Salt
Oil
Water (as per need)

Heat oil in a pan, let splutters the mustard seeds and add immediately the washed tiny gooseberries.

Saute them for few minutes or until they change their colour, add the red chilly powder, salt.

Cook for few seconds, add enough water to cover the gooseberries and cook in high flame until the gooseberries gets well cooked.

You doesnt need to cook until the water gets completely evaporates, you can serve the gooseberries with the cooked water very much.

Serve warm or at room temperature with rice.

This pickle stays prefect for a week if conserved properly.